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Thermal dehydration kinetics of disaccharides

✍ Scribed by Milton D. Scheer

Publisher: John Wiley and Sons
Year: 1983
Tongue: English
Weight: 421 KB
Volume: 15
Category: Article
ISSN: 0538-8066
DOI: 10.1002/kin.550150205

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✦ Synopsis

The vacuum decomposition of sucrose and cellobiose has been observed in the 15O-25O0C temperature range. The predominant decomposition product of both sugars is HzO with less than 5% CO, Con, CH20, CH&HO, CH30H, and CzH50H formed. The detailed rates and temperature dependences suggest that with the possible exception of CzHsOH, the minor products are formed in secondary reactions of the dehydration products. Further it is shown that the so-called "melting with decomposition" of a sugar is in reality a high-temperature dissolution of the disaccharide in the eliminated water.

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